Super Long Baked Chicken

byJoan Robinett WilsononMay 25, 2011

I tried this recipe by Laurie Colwin for baked chicken the other day. I found it in Molly O’Neill’s New York Cookbook. It was really easy to prepare and quite tasty. I used a combination of chicken thighs and breasts. The 2 1/2 hour cooking time made the thighs divine and the coating/ crust supremely yummy, but the breasts were really, really dry. So big warning, DO NOT USE CHICKEN BREASTS!

a very toothsome dish

Super Long Baked Chicken

Ingredients:

2 (2-1/2 - 3 pound)broiling chickens, rinsed, dried and quartered

1 cupdijon mustard

2 T. fresh or 1 T. driedthyme

1/2 t.pepper

1/8 t.cinnamon, ground

3 cupsfresh bread crumbs (or panko) lightly salted and peppered

4 T.butter

1 T.sweet paprika

1 large clovegarlic, minced

Cooking Directions:

In a bowl, combine the mustard, garlic, thyme, pepper and cinnamon.

Coat the chicken pieces with the mustard mixture and then roll to cover in the bread crumbs.

Snohomish, WA is where you’ll find me, architect mom,”drafting a life”;working from home as an architect, managing my family’s lives, forgetting to clean the house, building some crazy thing or another, sometimes cooking a great meal and always packing my kids horrible lunches.